How to dry chicken properly so that it is not too hard

There is no better way to complement a festive meat plate or a regular sandwich than with delicious jerky. And if it's cooked at home, it's even better. Interestingly, it is not as difficult to cook as many people think. It is only important to follow some rules so as not to overdo it and spoil the dish.

The dukan_kulinar_blog culinary blog explains how to dry meat properly on Instagram.

A few tips:

1. It is important not to leave the meat in the refrigerator for too long, otherwise it will turn out to be oversalted.

2. If you keep the meat wrapped, it will be moderately soft. If you prefer it firmer and drier, let it dry by hanging it over the stove.

Ingredients:

• chicken fillet - 2-2.5 kg
• salt - 4-5 tbsp
• ground black pepper - 1 tbsp
• ground red pepper - 1 tbsp

Method of preparation:

1. Mix salt and pepper.

2. Roll the fillet well in the resulting mass. Put it in a saucepan, cover with cling film, and put a plate or any other weight on top. Put in the refrigerator for 12 hours.

3. Rinse the fillet under cold water and pat dry with a paper towel.

4. Sprinkle the fillet with chopped garlic, bay leaves, turmeric, paprika, and coriander (or other spices to your liking). Put in the refrigerator for another 12 hours.